In a zip
lock bag, marinate chicken in taco seasoning, drizzle with EVOO and coat well.
Refrigerate for 30+ minutes.

Over high
heat, grill chicken for about 2 minutes per side. Remove from heat and set
aside. Let rest before roughly chopping into pieces.

Preheat oven
to 350 degrees. Prepare dough according to desired thickness. For the
flatbread, I made a thin crust in a rectangle shape. Spoon and spread sauce
over dough. Sprinkle with cheddar cheese and top with veggies. Bake for about
13 minutes. Remove from oven, add tomatoes and chicken; bake for an additional
3-5 minutes or until dough is cooked through.

Let pizza
rest for a couple minutes before cutting. Top with avocado and sprinkle with
red pepper flakes.

NOTE: I made the
chicken the night before for tacos and then used the leftovers the next day for
this pizza topping. Yum!

Preheat oven to broil. Place peppers cut side down under broiler for a few minutes, until skin starts to turn black and bubble. Then place peppers in a sealable zip lock bag and let steam for about 15 minutes. Remove skin from peppers by peeling or using a knife. Cut peppers in slices; set aside.

Cook bacon until crispy. Set on a paper towel lined plate to soak up excess oil; set aside.

Butter the outsides of each slice of bread. Spread Laughing Cow cheese on one side bread, top with jalapeno slices, two slices of bacon and shredded cheese. Top with other slice of bread. In a frying pan over medium heat, grill sandwiches until golden brown and cheese has melted, about 2-3 minutes per side.

Let sandwiches sit for a couple minutes before cutting in half eating. Serve with soup.

Sunday, April 8, 2012

I made these delicious, spicy deviled eggs as an appetizer for our Easter dinner. They were spicy, tasty and a hit!

1 dozen eggs

1/3 cup mayo

2 Tbsp Sriracha hot chili sauce

½ tsp Dijon mustard

2 tsp jarred Jalapeno juice

2 Tbsp minced fresh cilantro

Sea salt & Freshly cracked pepper, to taste

To boil eggs, place eggs in a pot covered with 1 ½” of water; bring to a boil. Once water boils, cover and remove from heat for 10 minutes. Remove eggs and place in an ice bath. Peel under warm water. Slice eggs in half and scoop harden yolks into a bowl.

Mix yolks with the rest of the ingredients until smooth. Season with salt and pepper to taste. Add more Sriracha to make spicier. Add more mayo to make creamier.

Piipe mixture back into egg whites. Garnish with a dot of Sriracha sauce and cilantro.